Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 3 of 3 for “"Rennet coagulation"”.
-
Effect of high heat treatment and β-casein-reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate
… with an increasing number of DF steps. The rennet coagulability of cheesemilk in addition to the composition, pH, texture, yield, flowability and colour in resultant cheeses were not affected by the whey protein content of the cheesemilk. However, removing whey protein from milk increased …
-
Investigating casein-polymer interactions as a platform technology for cheese for Asian consumers
… or chitosan (CH, positively charged) on rennet coagulation and rennet-induced casein gels were investigated to assess the potential of incorporating these polysaccharides prior to rennet coagulation to modify cheese texture. Addition of either KG (0.02%, 0.04%) or SP (0.25%, 0.5%) …
-
Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate
… at higher flow rates had a positive effect on rennet coagulation time. In another experiment effect of CO2 injection technology to modify the pH of skim milk concentrate and decrease the apparent viscosity of high solids SMC was studied. This experiment was carried out first in lab and then …